Cod with Fennel and Cauliflower

What this dish lacks in color it certainly makes up for in flavor and aroma.  A little salty chicken broth, sweet  lemon & carrot, aromatic fennel, pungent garlic.  And the texture of the poached fish is very different than baked or fried fish.  It holds together well and is very moist.
Ingredients:
2 cod fillets
1 TBS fresh lemon juice
1TBS + 1 cup chicken broth
1 medium sized onion, cut in half and sliced thickly
1 large carrot, cut into 1½ inch pieces and quartered
½ head cauliflower, florets separated
1 medium-sized fennel bulb, sliced thin
5 medium cloves garlic, pressed
salt and pepper to taste
chopped fennel greens for garnish

• Slice onion and chop garlic and let sit for at least 5 minutes
• Rub cod with lemon juice and season with a little salt and pepper. Set aside
• Heat 1 TBS broth in a skillet and sauté onion in broth over medium heat for 5 minutes,stirring often
• Add the rest of the broth and the carrots. Simmer on medium heat for about 10 minutes, covered

• Add the cauliflower, fennel, and garlic. Place cod steaks on top and continue to cook, covered, for about 11-12 more minutes
• Season with salt and pepper
• Serve  sprinkled with chopped fennel greens